Ingredients: mutton, cabbage, white radish, salt, pepper, onion and ginger.
Exercise:
1. Just take the leaves of Chinese cabbage and tear them into small pieces by hand; Slice white radish; Cut onion into chopped green onion; Shred ginger.
2. Mutton is cut into chunks as big as walnuts.
3. Drain the water in the pot. After the water is boiled, blanch the mutton and take it out for later use.
4. Put oil in the wok, saute chopped green onion and shredded ginger, add mutton and stir fry.
5. After two minutes, add the white radish slices, stir fry for a while, and add the broth.
6. After boiling, turn to casserole and stew for 30 minutes, then add cabbage and stew for 5 minutes. Season with salt and white pepper and sprinkle with a little chopped green onion.
How to cook stewed mutton with cabbage? How to cook stewed mutton with cabbage? How to remove the fishy smell of mutton?
A clever way to remove the smell of smell.
1, put some orange peel, almonds, red dates, etc. This can also eliminate the odor when burning mutton.
2, when burning mutton, put a small amount of mung beans, you can also go fishy.
3. Mutton is boiled with clear water, and a little garlic and fine pepper (a thin paste made of Chili oil or Chili noodles with water) can also reduce the fishy smell.
4. When cooking mutton, pour some rice vinegar or a certain amount of curry powder into the boiling water pot and cook until the pot boils, so as to eliminate the odor.
How to cook stewed mutton with cabbage? How to cook stewed mutton with cabbage? How to remove the fishy smell of mutton?
nutritive value
In winter, the yang of the human body is hidden in the body, so the body is prone to cold hands and feet and poor blood circulation. Chinese medicine believes that mutton is sweet but not greasy, warm but not dry, and has the effects of tonifying kidney, warming middle warmer and dispelling cold, warming qi and blood, appetizing and invigorating spleen. Therefore, eating mutton in winter can not only keep out the cold, but also nourish the body, which is really a good thing to kill two birds with one stone.
Chinese cabbage is sweet and flat, and has the effects of clearing heat, quenching thirst and diuresis, and dredging the stomach. Eating cabbage regularly can prevent vitamin C deficiency, which is scurvy.
Chinese cabbage can be used for stewing, frying, frying, mixing, stuffing and side dishes. In particular, Chinese cabbage contains more vitamins, which can not only increase the flavor and delicacy of meat, but also reduce nitrite and nitrite substances in meat and reduce the generation of carcinogen ammonium nitrite.